Zuppa Toscana
Zuppa Toscana is a hearty and flavorful Italian soup that combines rich broth, tender potatoes, fresh greens, and savory sausage, perfect for cold days and sure to please a crowd.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Cutting board
- 1 set Measuring cups and spoons
- 1 Ladle
Ingredients
- 1 pound Italian sausage Mild or spicy, based on preference.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 medium potatoes, diced Preferably Yukon Gold.
- 1 cup heavy cream For a lighter version, can substitute with half-and-half.
- 2 cups kale, chopped Can substitute with Swiss chard.
- 1 teaspoon red pepper flakes Adjust to preference.
- to taste salt
- to taste pepper
- as needed olive oil For sautéing.
Instructions
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a wooden spoon as it cooks (about 5-7 minutes). Drain excess fat if necessary.
- Add the diced onion to the pot and sauté for about 3-4 minutes until the onion becomes translucent. Then, add the minced garlic and red pepper flakes, sautéing for an additional 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a gentle boil.
- Add the diced potatoes to the pot and reduce heat to a simmer. Cook until potatoes are tender, about 15 minutes.
- Once the potatoes are cooked, stir in the heavy cream and chopped kale. Let the soup simmer for an additional 5 minutes until the kale is wilted and heated through.
- Season with salt and pepper to taste, adjusting as needed.
- Serve hot, ladled into bowls. Enjoy your Zuppa Toscana with crusty bread if desired!
Notes
For a lighter version, you can substitute the heavy cream with half-and-half or opt for a dairy-free version using coconut milk.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and may thicken over time. You can add a little broth when reheating if necessary.